Chop all ingredients finely. Use a food processor for ease. If using raw chicken breast, chop it finely as well.

Season the chopped chicken breast with a pinch of salt and ground pepper. Let it sit for a while.

Chop onion, carrot, chili, and bell pepper finely.

Roll and chop perilla leaves finely. They add a fragrant aroma and help mask any chicken odor.

Mix all the chopped ingredients together in a bowl.

Add two eggs to the mixture and stir well.

Season the mixture with a pinch of salt and ground pepper. Mix again.

Heat a frying pan and lightly coat it with olive oil.

Scoop a spoonful of the mixture and place it on the frying pan. Cook on medium-low heat.

Flip the pancakes and cook until golden brown on both sides.